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Monster ribeyes...it's what's for dinner

njlnjl Posts: 814
I stopped by Win Dixie this evening looking for steaks, and it was either really thin ribeyes or these monsters.  Not wanting the thin ones, I decided to go big.

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about 40 minutes indirect slowly rising from 225F to 300F, and then 2 minutes per side at 500-600F raised direct.

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The big one is not quite done (only 110F when I pulled them).  That's fine...because it's dinner tomorrow...and now I can reheat it without overcooking it.
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Comments

  • ScottborasjrScottborasjr Posts: 2,752
    Looks great to me! Another 10 degrees and I would have ate it tonight.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Solson005Solson005 Posts: 1,907
    I want to eat it right now!  =P~ good job! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • njlnjl Posts: 814
    The pair was 3.3lbs.  Wife and I split the smaller one for dinner and there's still enough of it left over for her to probably have it for lunch.  Or maybe I'll have steak for breakfast.
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  • Rick1Rick1 Posts: 77
    Now that's a nice looking plate of steak!
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  • nolaeggheadnolaegghead Posts: 14,280
    mother of djeebus!  That looks nomy. nom nom nom
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • You made the right decision.  You went big!  That is a monster cook.  Great job!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • IrishDevlIrishDevl Posts: 1,390
    njl said:

    The pair was 3.3lbs.  Wife and I split the smaller one for dinner and there's still enough of it left over for her to probably have it for lunch.  Or maybe I'll have steak

    for breakfast.

    3.3 lbs. what will the wife eat? That should be just enough for you.

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  • EggcelsiorEggcelsior Posts: 11,302
    edited March 2013
    Go big and go home. That's what I always say. Oh, and cook to 120.
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  • GriffinGriffin Posts: 6,926
    Some big ole steaks. Mmmm....steak and eggs for breakfast. I could go for that right about now.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • MrCookingNurseMrCookingNurse Posts: 4,148
    =P~


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • RACRAC Posts: 1,451
    Nice! ^:)^

    Ricky

    Spring, TX

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  • FanOfFanboysFanOfFanboys Posts: 1,845
    Exactly how I like mine. Thick and raw. Looks awesome
    Boom
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  • JscottJscott Posts: 174
    Wholly Molly, that's a nice chunk of cow!
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  • AltonAlton Posts: 432
    WOW That looks Awesome 
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • njlnjl Posts: 814
    Exactly how I like mine. Thick and raw. Looks awesome
    Raw?  The sliced up one hit at least 120F.  That's done.  The second one, I tried warming up tonight in a cast iron pan on the stove top first, then in a 400F oven.  It ended up way more done than I usually like, but was still good.  I think it actually had less edible meat than the smaller one though...or we just ate more.  There was less left over.
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  • FanOfFanboysFanOfFanboys Posts: 1,845
    njl said:



    Exactly how I like mine. Thick and raw. Looks awesome

    Raw?  The sliced up one hit at least 120F.  That's done.  The second one, I tried warming up tonight in a cast iron pan on the stove top first, then in a 400F oven.  It ended up way more done than I usually like, but was still good.  I think it actually had less edible meat than the smaller one though...or we just ate more.  There was less left over.


    Yeah 120 is about what I like. People like to call that raw. I like a cool center ha.
    Boom
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  • njlnjl Posts: 814
    The joke in the house when I was growing up was the way we all liked our steak was "just walk it through the kitchen".
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  • FanOfFanboysFanOfFanboys Posts: 1,845
    njl said:

    The joke in the house when I was growing up was the way we all liked our steak was "just walk it through the kitchen".

    Yup. Try telling waitress you want it as raw as she can legally serve ha. Of course that was before I started making steaks on Egg. Outback and Longhorn can suck it now ha
    Boom
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  • SkiddymarkerSkiddymarker Posts: 7,084
    @njl - you are the Wizard of the reverse sear! Great cook. If you don't mind me asking, why did you go with a raised direct for the sear? I always done my sear at the fire ring level, same heat, but a little less time. I can see that at 500-600 raised, some of the rub and seasoning might survive the sear. Did you season with anything special?
    Great cook. 
    ^:)^
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Eggcellent!!!  

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • njlnjl Posts: 814
    @njl - you are the Wizard of the reverse sear! Great cook. If you don't mind me asking, why did you go with a raised direct for the sear? I always done my sear at the fire ring level, same heat, but a little less time. I can see that at 500-600 raised, some of the rub and seasoning might survive the sear. Did you season with anything special?
    Great cook. 
    ^:)^
    Nah...I just get lucky from time to time.  With ribeyes, I always go raised because the amount of fat in them tends to cause big flare up grease fires and though I don't mind the outside being cooked, I'm not a fan of charred.  Even raised, when I was searing these, the cooking grid was on fire when I picked them up.
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  • milesbrown4milesbrown4 Posts: 314
    What a great cook.  I miss Winn Dixie!

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